SmartStretch™ Technology. II. Improving the tenderness of leg meat from sheep using a meat stretching device

Meat Science

Volumn 91, Issue 2, 2012, Pages 125-130

  Toohey, E S ^a   van de Ven, R ^b   Thompson, J M ^c   Geesink, G H ^c   Hopkins, D L ^a  

^a NSW DEPARTMENT OF PRIMARY INDUSTRIES   (Australia)

^b NSW DEPARTMENT OF PRIMARY INDUSTRIES   (Australia)

^c UNIVERSITY OF NEW ENGLAND   (Australia)

Author keywords

Meat quality; Mutton legs; Stretch; Tenderness

Indexed keywords

AGEING EFFECTS; BICEPS FEMORIS; MEAT QUALITY; MUTTON LEGS; MYOFIBRILLAR; PROTOTYPE DEVICES; SEMITENDINOSUS MUSCLES; SHEAR FORCE; STRETCH; TENDERNESS;

PARTICLE SIZE ANALYSIS;

WOOL;

OVIS ARIES;

ANIMAL; ARTICLE; EVALUATION; FOOD HANDLING; HUMAN; INSTRUMENTATION; LEG; MEAT; MECHANICAL STRESS; METHODOLOGY; MUSCLE FIBRIL; PARTICLE SIZE; PHYSIOLOGY; SARCOMERE; SHEEP; SKELETAL MUSCLE;

ANIMALS; FOOD HANDLING; FOOD TECHNOLOGY; HUMANS; LEG; MEAT; MUSCLE, SKELETAL; MYOFIBRILS; PARTICLE SIZE; SARCOMERES; SHEEP, DOMESTIC; STRESS, MECHANICAL;

EID: 84863393557     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2012.01.003     Document Type: Article

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